Entree: Laos – Vientiane & Central Laos – ລາບໄກ່ ➤ Laap Kai (Laotian minced chicken salad tossed with lime, fish sauce, toasted rice powder, herbs, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground chicken
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (16 g) toasted sticky rice powder (khao khua)
- 1–2 Thai chiles, finely chopped, approx. 0.176 to 0.353 oz (5–10 g) (adjust to taste)
- 3 shallots, thinly sliced, approx. 3 oz (85 g)
- 2 scallions, thinly sliced (white and green parts), approx. 2 oz (60 g)
- 1 cup (240 ml) (packed) fresh cilantro leaves with tender stems, approx. 7/8 oz (25 g)
- 1/2 cup (120 ml) (packed) fresh mint leaves, approx. 0.53 oz (15 g)
- 1/4 cup (60 ml) (packed) fresh Thai basil leaves (optional), approx. 0.28 oz (8 g)
- 1 tbsp (15 ml) neutral oil for cooking
- 1 tsp (5 g) sugar (palm sugar preferred)
- Lettuce leaves or cabbage leaves for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground chicken
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (16 g) toasted sticky rice powder (khao khua)
- 1–2 Thai chiles, finely chopped, approx. 5–10 g (adjust to taste)
- 3 shallots, thinly sliced, approx. 3 oz (85 g)
- 2 scallions, thinly sliced (white and green parts), approx. 2 oz (60 g)
- 1 cup (packed) fresh cilantro leaves with tender stems, approx. 25 g
- 1/2 cup (packed) fresh mint leaves, approx. 15 g
- 1/4 cup (packed) fresh Thai basil leaves (optional), approx. 8 g
- 1 tbsp (15 ml) neutral oil for cooking
- 1 tsp (5 g) sugar (palm sugar preferred)
- Lettuce leaves or cabbage leaves for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make toasted rice powder if not using pre-made: heat a small dry skillet over medium heat, add 2 tbsp (30 ml) uncooked sticky rice, and toast, stirring constantly, until golden brown and fragrant, about 4–6 minutes. Cool and grind to a coarse powder in a mortar and pestle or spice grinder. Measure 2 tbsp (16 g) for the recipe.
2. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until just cooked through and crumbly, about 5–7 minutes. Remove from heat and drain any excess liquid.
3. While chicken is hot, transfer to a mixing bowl and immediately add fish sauce, lime juice, sugar, and chopped chiles. Toss briefly so juices bloom the flavors.
4. Add sliced shallots, scallions, toasted rice powder, cilantro, mint, and basil (if using). Toss gently to combine. Taste and adjust with extra fish sauce, lime, or chiles as needed.
5. Let rest 5–10 minutes at room temperature to allow flavors to meld. Serve Laap Kai on a platter with lettuce or cabbage leaves for wrapping, or alongside sticky rice.

1. Make toasted rice powder if not using pre-made: heat a small dry skillet over medium heat, add 2 tbsp uncooked sticky rice, and toast, stirring constantly, until golden brown and fragrant, about 4–6 minutes. Cool and grind to a coarse powder in a mortar and pestle or spice grinder. Measure 2 tbsp (16 g) for the recipe.
2. Heat 1 tbsp oil in a skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until just cooked through and crumbly, about 5–7 minutes. Remove from heat and drain any excess liquid.
3. While chicken is hot, transfer to a mixing bowl and immediately add fish sauce, lime juice, sugar, and chopped chiles. Toss briefly so juices bloom the flavors.
4. Add sliced shallots, scallions, toasted rice powder, cilantro, mint, and basil (if using). Toss gently to combine. Taste and adjust with extra fish sauce, lime, or chiles as needed.
5. Let rest 5–10 minutes at room temperature to allow flavors to meld. Serve Laap Kai on a platter with lettuce or cabbage leaves for wrapping, or alongside sticky rice.